Frank's Recipes! Wild Rice, Mushroom and Squash Risotto

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Wild Rice, Mushroom and Squash Risotto

25 g butter
15 g dried morel mushrooms
7 g dried porcini mushrooms
1 large fresh open mushroom; cut into bite size pieces
6 medium button mushrooms; sliced
1 small butternut squash; peeled, seeded, diced
500 ml chicken stock
750 ml water
1 tablespoon olive oil
1 medium onion; chopped
3 cloves garlic; crushed
1 spring onion; finely chopped
250 ml arborio rice
2 tablespoons Parmesan cheese; freshly grated
salt and pepper; to taste

Yield: 6 servings

Cook wild rice and set aside. Soak dried mushrooms in 500 ml water for 30 minutes. Drain and strain and save soaking water. Rinse dried mushrooms and chop coarsely. Sauté all the mushrooms in the butter and then simmer in 125 ml of the reserved mushroom liquid. Save the remaining mushroom liquid.

Reserve about a third of the butternut squash. Place the remainder in boiling water and cook until tender. Drain and puree (you should have about 250 ml). Set aside. Mix remaining mushroom liquid with the chicken stock and water and bring to a simmer.

Meanwhile sauté the onions and garlic in the oil until soft but not brown. Add the reserved diced squash and spring onion and stir. Add the arborio rice to the pan and 2 ladles full of the liquid. Continue this standard procedure for the risotto (adding the liquid little by little) to keep the rice creamy and tender.

This should take about 25 minutes. When rice is almost done, stir in the reserved squash puree and wild rice and reserved mushrooms. Stir to blend. Remove from the heat. Stir in the cheese and salt and pepper to taste.